What to Try in the Midst of Watermelon Season

Useful properties of watermelon They're even known to first graders. And the fact that watermelon can be made of many interesting salads, not everyone knows. At the height of the season, do not be lazy to surprise your loved ones with exotic salads, about which we will tell you today.





Editorial "Site" prepared a selection of seven most incredible dishes from watermelon, the possibility of cooking which few people have guessed until now. You just have to choose a ripe watermelon and follow the chosen recipe.

What to make watermelon salad with cottage cheese and carrots



The ingredients

• 70g carrots
• 200g watermelon flesh
• 40ml liquor
• 15g flaxseed
• 150g pear
• 100g raspberries
• 10ml lemon juice
• 100g curd cream
• 70g fatty sour cream
• 150g fat curd
• 15g honey
• 2g vanillin
• pinch

Preparation

1. Peel the pear, cut it with slices and pour lemon juice on top. Then wash the raspberries and add to the pear along with the flax seeds.
2. Choose a watermelon pulp with a spoon and add to a bowl with the remaining ingredients.
3. Then in a separate bowl mix cottage cheese, sour cream and honey, adding vanillin and a little salt. Mix the cheese mass with clean hands and put small balls.
4. After cleaning and rubbing the carrots with a small straw. Drop the curd balls in the carrots and send them to a bowl of fruit.
5. It remains only to make a dressing for a salad of cottage cheese cream and liquor.

Watermelon salad with beans



The ingredients

• 320g fresh garden beans
• 600g watermelon pulp
• 200g cucumbers
• 100g feta cheese
• parsley
• peppermint
• 1 tbsp lemon peel
• 3 tbsp lemon juice
• 3 tbsp olive oil
• salt
• chili

Preparation

1. Boil water in a small pan and for one minute blanche beans in it. Prepare ice water to send beans immediately after blanching.
2. After you remove the beans from cold water and clean them of the film, wet them with paper towels to remove excess moisture.
3. Then cut the watermelon pulp, feta and cucumbers in cubes. Grind the parsley and mint and stir all the ingredients in one deep bowl, adding lemon peel.
4. Taste the salad with a mixture of olive oil, lemon juice, salt and pepper.

Watermelon and mussel salad



The ingredients

• 300g watermelon flesh
• 100g mussels
• 200g iceberg salad
• 1 lemon
• 1 tsp blend of Italian herbs
• 1 tbsp olive oil

Preparation

1. Cut the watermelon into small pieces and remove the seeds. Tear the salad just with your hands and put in a bowl with sliced watermelon pulp.
2. Remove the peel from the lemon and add to the other ingredients. Stir it up carefully.
3. Cut the lemon in two and squeeze the juice into a separate container. Then add two-thirds of the prepared olive oil to the lemon juice and add Italian herbs to the dressing. Stir the gas station and pour it into a bowl of salad.
4. It remains only to spend 2 minutes roasting mussels and give seafood a little to cool down. When the mussels have cooled, simply put them in a bowl to the other ingredients. Done!

Watermelon salsa



The ingredients

• 400g watermelon flesh
• 200g cucumbers
• 50g red onion
• 50g Bulgarian pepper
• 1 jalapeño pepper
• 10 fresh cilantro leaves
• 10 fresh mint leaves
• 2 tbsp liquid honey
• 1 tsp lemon juice
• 1 pack of breads

Preparation

1. Cut the watermelon pulp in cubes and mix with sliced cucumbers and onions.
2. Then cut the Bulgarian pepper, as well as grind the greens and add to the salad bowl. Mix the ingredients carefully, adding honey with lemon juice to the bowl.
3. After covering the bowl with food film and put the salad in the refrigerator for 2-3 hours.

Salsa of watermelon with brynza and corn



The ingredients

• 300g watermelon flesh
• 150g brynx
• 2 corncobs
• 2 sweet Bulgarian peppers
• 1 onion
• 1 clove of garlic
• green
• 1 tsp Worcester sauce
• 1 tsp vegetable oil
• salt

Preparation

1. Boil the corn in salted water and let it cool. In the meantime, cut the cheese in cubes, and also peel and finely chop the onions.
2. Cube the peeled peppers and cut the seeds off the cooled corn cobs. Heat vegetable oil in the pan, put corn grains there and slightly roast them, adding garlic passed through the press.
3. Cut the watermelon pulp in small pieces and send it to a deep bowl along with the rest of the ingredients.
4. Grind the greens and also add it to the bowl. Sprinkle the salad, sprinkle it with Worcester sauce and some fields of vegetable oil. Shake the salsa slightly so that the ingredients are better mixed and safely serve the salad to the table.

Watermelon salad with chicken and cheese



The ingredients

• 6 chicken breasts
• 100g ginger
• 150 ml of olive oil
• 2 tbsp ginger syrup
• 200 ml of freshly squeezed orange juice
• 350g dolcelatte cheese with mold
• 1 small watermelon
• 115g toasted pumpkin seeds

Preparation

1. In the oven heated to 190 degrees, bake seasoned chicken breasts for 25 minutes. Then take them out and cool them.
2. Beat the olive oil with ginger syrup, orange juice and season the mixture.
3. Cut the chicken meat in small pieces and fields with a whipped gas station. Then leave the chicken to stand for 10-15 minutes.
4. Cut it. watermelon and cheese in small pieces and stir with the chicken in a deep bowl with pumpkin seeds.

Watermelon salad with avocado and chickpeas



The ingredients

• 150g canned chickpeas
• 1 cucumber
• 1 soft avocado
• 1 bundle parsley
• 2 tbsp lemon juice
• 1 pack of green salad
• 500g watermelon
• 2 tbsp olive oil

Preparation

1. Peel the avocado and watermelon off the peel and cut into small pieces.
2. Then grind the greens and lettuce leaves and add to a common plate.
   Pour the chickpeas to the other ingredients, pour a salad with lemon juice and olive oil, after which mix everything thoroughly.

Bon appetit!